Paleo Coffee Macadamia Nut Toffee Recipe 445 Food

PALEO COFFEE MACADAMIA NUT TOFFEE RECIPE - (4.4/5)

Steps:

• Combine the coffee, honey and butter in medium sauce pan and cook on low heat. Let the mixture come to a soft rolling boil and allow to cook for 30 minutes. Around the 30 minute mark it will start thickening and you will need to watch the toffee and stir it constantly. When the mixture will coat a spoon (roughly at the 35 - 40 minute mark) it's time to add in the Macadamia nuts. Mix them in quickly and transfer to a Silpat or greased baking sheet. Let cool for an hour and enjoy!

WHITE CHOCOLATE MACADAMIA TOFFEE

Steps:

• Line a 15xl0xl-inch baking pan with foil, extending foil over edges of pan; set aside.
• Butter the sides of a heavy 2-quart saucepan.
• Melt the 1 cup butter in saucepan.
• Add sugar, the water, and corn syrup.
• Cook and stir over medium high heat until mixture boils.
• Clip a candy thermometer to side of pan.
• Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 290°F, soft-crack stage (about 15 minutes).
• (Adjust heat as necessary to maintain a steady boil.) Watch carefully after 280 degrees F.
• to prevent scorching.
• Remove pan from heat; remove thermometer.
• Stir in vanilla.
• Pour candy into the prepared pan, spreading quickly to about 1/4-inch thickness.
• (Toffee will not cover surface of pan.) Let candy stand for 2 to 3 minutes or just until set.
• Sprinkle with white baking pieces.
• Let stand for 1 to 2 minutes.
• When baking pieces are soft, spread over candy.
• Sprinkle with nuts, pressing lightly into melted white chocolate.
• Chill in the refrigerator about 20 minutes or until firm.
• Use foil to lift candy out of pan.
• Break candy into pieces about 2 inches in size.
• Store candy in a tightly covered container in the refrigerator for up to 3 weeks.

CINNAMON TOFFEE BUTTER CRUNCH WITH MACADAMIA NUTS

Steps:

• Melt butter in a large saucepan.
• Add sugar, corn syrup, and water.
• Cook over medium heat, stirring now and then, to hard-crack stage (300 F on your candy thermometer)- watch carefully after temperature reaches 280°F.
• Quickly stir in coarsely chopped nuts; spread in well-greased 13x9 inch pan.
• Cool thoroughly.
• Turn out on waxed paper; spread top with the melted chocolate; sprinkle with half the finely chopped nuts.
• Cover with waxed paper; invert; spread with melted cinnamon chips.
• Sprinkle top with remaining nuts.
• (Unless you want to get creative and swirl 1/2 of each(melted chocolate and melted cinnamon) into each other!).
• If necessary, chill to firm.
• Break into pieces.